Výsledky vyhledávání - "Joao Oiano Neto"

Concentração inibitória mínima de solventes utilizados na diluição de extratos vegetais com potencial antimicrobiano sobre Staphylococcus aureus

Autor: Joao Oiano Neto, Chapaval, Lea, Estella, Bruna Moraes, Cavalcante, Amanda Araújo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2d8846eee177d81b30b56c25f569dce2

Zobrazit plný text záznamu

Akademický článek

Efeito do tratamento térmico na concentração de carotenóides, compostos fenólicos, ácido ascórbico e capacidade antioxidante do suco de tangerina murcote Effect of thermal treatment on the carotenoid, phenolic compound and ascorbic acid concentrations, and the antioxidant capacity of murcott tangerine juice

Autor: André de Souza Dutra, Angela Aparecida Lemos Furtado, Sidney Pacheco, João Oiano Neto

Publikováno v: Brazilian Journal of Food Technology, Vol 15, Iss 3, Pp 198-207 (2012)

Neste estudo, avaliou-se o efeito do tratamento térmico do suco de tangerina murcote em relação ao teor de carotenóides totais, ao perfil de carotenóides (luteína, zeaxantina, β-criptoxantina e β-caroteno), aos compostos fenólicos totais, ao

Externí odkaz: https://doaj.org/article/4e8394dc8cf1442994833cce0e2d75b6

Zobrazit plný text záznamu

Akademický článek

Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction

Autor: Vanessa C. Francisco, Larissa C. Almeida, Stanislau Bogusz Junior, João Oiano Neto, Renata T. Nassu

Publikováno v: Química Nova, Vol 43, Iss 4, Pp 435-441

Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase microextraction has been w

Externí odkaz: https://doaj.org/article/bd12f90c35e74033a569a56b232e664e

Zobrazit plný text záznamu

Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction

Autor: Larissa C. Almeida, Stanislau Bogusz, Vanessa Cristina Francisco, Renata Tieko Nassu, João Oiano

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Química Nova, Volume: 43, Issue: 4, Pages: 435-441, Published: 10 JUN 2020
Química Nova v.43 n.4 2020
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 43, Iss 4, Pp 435-441
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Made available in DSpace on 2020-12-10T17:34:53Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-04-01. Added 1 bitstream(s) on 2021-07-15T14:37:03Z : No. of bitstreams: 1 S0100-40422020000400435.pdf: 486292 bytes, checksum: 6885b4b0e454e9aa577

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b395c6d2c376509d16a2bd455a546894

Zobrazit plný text záznamu

Gross Chemical Profile and Calculation of Nitrogen-to-Protein Conversion Factors for Five Tropical Seaweeds

Autor: João Oiano-Neto, Sidney Pacheco, Sergio O. Lourenço, Elisabete Barbarino, Graciela S. Diniz

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

Despite decades of research on marine algae, there are still significant gaps in basic knowledge about chemical com-position of these organisms, especially in tropical environments. In this study, the amino acid composition and contents of total nitr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e0a8712f114a79302813eb0af67b5f2
https://doi.org/10.4236/ajps.2011.23032

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání